四种亲水胶体对小麦淀粉、面筋蛋白特性及面条品质的影响

The Effects of Four Hydrocolloids on Wheat Starch,Gluten Protein Properties and Noodle Quality

以4种亲水胶体蜡制马铃薯原淀粉、羟丙基淀粉、羟丙基磷酸酯二淀粉、沙蒿胶为研究对象,按不同比例添加到面粉中,采用mixolab混合实验仪分析面团特性,并制作面条进行感官评价。结果表明1%沙蒿胶,3%或7%的羟丙基淀粉的面团和面条品质较好,复配使用沙蒿胶和羟丙基淀粉添加量分别为1%和5%、1.25%和7%的面团和面条品质较好。

Four kinds of hydrophilic colloidal,waxy potato starch,hydroxypropyl starch,hydroxypropyl starch phosphate 2 and artemisia sphaerocephala krasch gum were study in this paper.These hydrophilic colloidal were added to the wheat flour with different proportions,dough mixing properties were analyzed by mixolab and sensory evaluation of the production of noodles were carried out.The results showed that 1 % of artemisia glue,3 % or 7 % of the hydroxypropyl starch,1 % and 5 % or 1.25 % and 7 % compounding of artemisia gum and hydroxypropyl starch were better for dough and noodle quality.